Crisp flatbreads with toasted sumac butter
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- Abigail Donnelly
- 4
- Easy
- 25 minutes, plus proofing time
- 10 minutes
- Zonnebloem Sémillon 2008
- Buy Ingredients Here
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Ingredients
- 2 cups lukewarm water
- 1 x 10 g sachet dry yeast
- 1 t sugar
- 2 t salt
- 2 T olive oil
- 560 g flour, sifted, plus extra for dusting
- 2 T sumac
- 200 g butter, melted
Cooking Instructions
Preheat the oven to 200°C.
In a large mixing bowl, combine the water, yeast, sugar and salt using a wooden spoon, adding a little olive oil to create an elastic dough.
Turn out onto a floured surface and knead until soft. Place in a bowl and cover. Leave to rise for at least an hour. Separate the dough into balls and roll each out thinly on a lightly-floured surface.
Mix the sumac into the melted butter and brush over the breads. Transfer to a baking tray and bake for 10 minutes, or until cooked through and crisp.
Cook’s note: Sumac is a lemon-flavoured spice available at most spice shops and delis.
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